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Stack of German chocolate brownies

German Chocolate Brownies

German Chocolate Brownies are rich and fudgy with a luscious coconut pecan frosting and chocolate ganache drizzle. They satisfy the biggest German chocolate cake cravings and are so much easier to make!
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Ingredients

  • 1 stick unsalted butter cut into cubes
  • 6 ounces bittersweet chocolate baking wafers or bar no need to chop if using baking wafers; chop if using baking bars
  • 3/4 cup granulated sugar
  • 1/4 teaspoons salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all purpose flour

For the coconut pecan frosting:

  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream may substitute with evaporated milk
  • 2 large egg yolks
  • 4 tablespoons unsalted butter cut into cubes
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened coconut flakes
  • 3/4 cup pecans

Chocolate ganache drizzle:

  • 1/3 cup bittersweet chocolate baking wafters or chocolate chips
  • 5 tablespoons heavy cream

Instructions 

  • Prepare the brownies. Preheat the oven to 350 degrees and line an 8x8" square baking pan with foil. Place the stick of butter and 6 ounces of chocolate in a large bowl.
  • Microwave at 50% power for 3-4 minutes, stirring well after each minute until melted.
    chocolate and butter in bowl before and after melting
  • Whisk in the 3/4 cup sugar and salt until well combined, followed by the vanilla. Vigorously whisk in the eggs one at a time until incorporated.
  • Stir in the flour just until incorporated, about 30-35 strokes. The batter will be thick and glossy.
    German chocolate brownie batter collage
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 20-25 minutes until set and puffed in the middle, and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
    German chocolate brownies before and after baking
  • Prepare the frosting. Place the pecans on a rimmed baking sheet.
  • Bake at 350 degrees until toasted and fragrant, about 8-10 minutes. Chop and set aside.
    Pecans before and after toasting
  • Place the 1/2 cup sugar, 1/2 cup cream, egg yolks, 4 tablespoons butter and salt in a large saucepan. Cook over medium low heat until the butter and sugar have melted, then increase to medium heat and bring to a boil, stirring often, about 5-6 minutes. Cook 1 additional minute, stirring continuously until thickened and the mixture coats a wooden spoon.
  • Remove from heat and stir in the vanilla extract, followed by the coconut flakes and chopped pecans. Let stand until cool, then spread over the cooled brownies.
    How to make coconut pecan frosting collage
  • Prepare the chocolate ganache. Place the 1/3 cup baking wafers or chocolate chips and 5 tablespoons heavy cream in a small heat proof bowl.
  • Add a few inches of water in a large sauté pan and cook over medium low heat until the water is simmering. Place the bowl with the chocolate cream mixture into the water, and stir until the chocolate has melted and the mixture has emulsified. Remove the ganache from heat and drizzle over the frosting (you may have some left). Let stand until set or refrigerate to speed up the process. Enjoy!
    How to make chocolate ganache collage

Notes

  • Pro tip:  These German chocolate brownies are the easiest to cut when the coconut pecan frosting and ganache have set.  This typically takes about 1 hour, or you can speed up the process by chilling them in the refrigerator.
  • Pro tip:  For best results, use good quality chocolate in this recipe.  I love using Guittard bittersweet baking wafers as there's no chopping involved, but you can certainly use a bar of baker's chocolate.  If you'd rather use chocolate chips, I recommend Guittard or Ghirardelli as they are higher quality and will melt better.
  • Make the ganache ahead and heat for about 10 seconds in the microwave until it reaches drizzling consistency. You may not need all of the ganache! Store leftovers in the refrigerator for up to 2 weeks.
  • Store leftover brownies in an air tight container in the refrigerator for 3-5 days.  Take the chill off by allowing them to come to room temperature before serving if desired.
  • See Ingredient Notes section for dairy free alternatives.

Nutrition

Serving: 1brownie, Calories: 622kcal, Carbohydrates: 50g, Protein: 6g, Fat: 45g, Saturated Fat: 26g, Trans Fat: 1g, Cholesterol: 153mg, Sodium: 169mg, Potassium: 271mg, Fiber: 4g, Sugar: 38g, Vitamin A: 915IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!